Herb Stuffed Pumpkins Recipe

Herb Stuffed Pumpkins Recipe

This herb stuffed pumpkins recipe makes the perfect side dish for a Thanksgiving meal. You can vary the stuffing ingredients such as sourdough bread cubes instead, or a touch of roasted garlic. We recommend sautéing the onion, garlic and bread cubes a little beforehand.

How To Make Herb Stuffed Pumpkins

Prep: 15 mins
Cook: 45 mins
Total: 1 hr


  • 4 pumpkins , small
  • 2 cups stale bread of your choice, crusts trimmed and cut into cubes
  • ½ cup carrots, small dice
  • 1 cup yellow onion, diced
  • ½ cup chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • ¼ cup parsley, fresh, minced
  • salt and ground black pepper, to taste
  • 1 tsp olive oil
  • cooking spray

To Serve:

  • ¼ cup marinara sauce, per serving

For Garnish:

  • 1 tsp parmesan cheese, per serving


  1. Preheat oven to 325 degrees F.

  2. Cut off pumpkin tops and set them aside to use as covers.

  3. Scoop out pumpkin seeds and membranes, using whatever tools you prefer. Set pumpkins on a large baking sheet.

  4. In a medium-sized bowl, combine the remaining ingredients and toss well.

  5. Pack stuffing tightly into pumpkin cavities. Cover with tops and grease with non-stick cooking spray.

  6. Bake for 45 minutes, or until pumpkin shells are tender.

  7. Sprinkle the filled baked pumpkins with parmesan cheese and serve them together with marinara sauce.


  • Sugar: 48g
  • :
  • Calcium: 488mg
  • Calories: 714kcal
  • Carbohydrates: 154g
  • Cholesterol: 1mg
  • Fat: 7g
  • Fiber: 14g
  • Iron: 16mg
  • Monounsaturated Fat: 2g
  • Polyunsaturated Fat: 2g
  • Potassium: 5052mg
  • Protein: 27g
  • Saturated Fat: 2g
  • Sodium: 834mg
  • Trans Fat: 1g
  • Vitamin A: 118856IU
  • Vitamin C: 135mg
Nutrition Disclaimer
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